Contamination/news/lots of recipes
Before we get into seasonal goodness, I’d like to highlight a wonderful video from Gluten-free Watchdog which is well worth your time! If you aren’t already a member, I also encourage you to join. Below are highlights of the video, but I absolutely recommend you to watch it in full for many of the details around gluten testing:
Of 4% of foods tested are out of compliance—which means 96% are compliant.
THIS IS STILL TOO HIGH!
The problematic foods are often grain-based foods–
- 79% problem foods are grains
- Of the problem foods, 45% are oat products
For oat products, choose only purity protocol oats. These are going to be the safest options.
Careful of lentils—they often have cross contamination. Look for ones that are purity protocol. New brands are out there, such as Avena foods, and keep your eyes open for new ones.
New problem—facial misbranding.
Facial misbranding=products marked GF, but aren’t.
This is why we need to always read products carefully.
If there are problems, they must be reported to the FDA!
Again, the full link is here: https://www.glutenfreewatchdog.org/news/lessons-learned-from-16-years-of-testing-food-for-gluten/
Kate Scarlata has a great overview of where oats fit for a GFD
A wonderful upcoming webinar on mental health on a gluten-free diet on Dec 17th (free!)
Crohn’s and Colitis foundation has devoted their whole issue to diet and IBD this month. I’d recommend reading the whole thing, actually, if it’s a topic of interest. But if time is limited, I think the 2nd (Kelly Issokson’s) encapsulates the current understanding particularly well.
Holidays are here:
On an entirely different note, I always share holiday recipes. Here’s a list of naturally gluten-free recipes, which includes many of our favorites.
A new one I’ll be adding to the list—Strawberry meringue tarts.
And here’s a list of low FODMAP holiday recipes. Remember, they are only low FODMAP if you’re eating the recommended maximum portions.